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glass-bonbons

Glass Bonbons (Bala de Vidro)

Glass bonbons are coconut fudge balls covered in hardened caramel. They have a soft, fudgy interior and a crunchy exterior, and are great for weddings, birthday parties, baby showers, and many other occasions -- or to give away as presents or favors.
Prep Time 35 minutes
Cook Time 17 minutes
Total Time 52 minutes
Servings 35

Ingredients

  • 1 sweetened condensed milk 14 oz
  • 1 tablespoon unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups fullsweetened coconut flakes
  • 3 cups granulated sugar 570 g
  • 1ΒΌ cups water 300 ml
  • 1 tablespoons white vinegar or apple cider vinegar 15 ml

Instructions

  1. In a medium non-stick saucepan, mix the condensed milk and butter together, and cook over medium-low heat (large burner) or medium heat (small burner), stirring constantly, until the mixture has reduced, thickened, and begins to show the bottom of the pan when scraped with a wood spoon (about 5 minutes). The mixture should be thick enough to reveal the bottom of the pan for a couple of seconds before the mixture levels out again.
  2. Remove pan from heat and stir in both the vanilla and the coconut flakes until obtaining an homogeneous mixture. Place mixture onto a greased plate and let cool to room temperature before starting to roll them into balls with either ungreased or only very lightly greased hands (mixture is so thick that it barely stick to hands). Use a 1/2 Tablespoon as measurement.
  3. Meanwhile, in a separate medium nonstick pan, stir in the sugar, water, and vinegar together until combined. Bring to a boil over medium heat, without stirring at all (this is to prevent caramel from forming crystals), until sugar has dissolved completely and takes on a light caramel/golden honey color (It is important not to let the caramel become dark, or else the glass bonbons can turn out bitter). Beginning 5-7 minutes from when mixture first starts to boil, watch pan constantly in order to avoid caramel quickly turning dark or even burning.
  4. Reduce heat to low, tilt pan with one hand and then coat each of the coconut balls in caramel. You can either stick a long wood skewer or toothpick into each ball, rotating in order to drip off excess caramel, or you can use a fork to help you coat the balls. Please, be careful to not burn yourself with the hot caramel.
  5. Place caramelized balls on a baking sheet lined with parchment paper, remove stick or slide ball over parchment paper, and let caramel set completely. Using a sharp knife, trim excess caramel from the bottom. Note: be sure not to press on the hard top of the bonbons while trimming off excess caramel from the bottom, otherwise caramel will crack apart. Instead, secure the bonbon from the side, careful not to apply much finger pressure.
  6. Place glass bonbons into bonbon cups or wrap in cellophane paper, twisting the ends if you prefer to serve them as wrapped candies.

Recipe Notes

Store in an airtight container at room temperature for up to 3-5 days